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Serves: 12

Banana Bread with Rum Soaked Sultanas

Prep Time
10 min.
Cooking Time
30 min.
Method
Indirect
Prep Time
10 min.
Cooking Time
30 min.
Method
Indirect

Ingredients

Weber  Baker  Brothers 4931 346X318
  • 50g sultanas
  • 25ml dark rum
  • 85g plain flour
  • 1 tsp baking powder
  • 1⁄2 tsp bicarbonate of soda
  • 1⁄2 tsp salt
  • 65g unsalted butter
  • 85g light brown sugar
  • 1 large egg
  • 3 very ripe bananas - 200g without skin
  • 35g walnuts
  • 1⁄2 tsp vanilla extract
  • 50g butter for the griddle
  • 50g caster sugar

Instructions

    “We created this recipe for my birthday – our first barbecue cake! Sweet, ripe bananas and rum soaked fruit- what’s not to love! It shows pretty much anything is possible on a barbecue.” Tom Herbert.

    In the kitchen:
    • Let the sultanas soak in the rum for at least 30 minutes.
    • Sieve the flour into a bowl with the baking powder, bicarbonate of soda and salt.
    • Melt the unsalted butter and in another bowl beat this and the brown sugar until combined well.
    • Mix in the egg.
    • Mash the bananas and add.
    • Chop the walnuts coarsely.
    • Stir in the walnuts, rum soaked sultanas and vanilla extract using a wooden spoon.
    • Add the flour mixture, a third at a time, whisking constantly.
    • Scrape into a loaf tin lined with greaseproof paper
    At the barbecue:
    • Prepare the barbecue for indirect heat – approx. 180°C
    • Place the pizza stone on the grate and let it preheat. Put the tin on it and bake the banana bread for 25-30 minutes or until firm on top.
    • When a knife inserted into the centre comes out clean - it’s done.
    • Leave in the tin on a rack to cool.
    • Remove from the tin and cut it into six slices.
    • Preheat the griddle for 10 minutes. Add a knob of butter to melt.
    • Grill the banana bread slices for 2 minutes on each side.
    • Sprinkle with caster sugar and serve with ice cream.
Ingredients
Instructions

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